Kraft No Bake Oreo Cheesecake Food

PHILADELPHIA-OREO NO-BAKE CHEESECAKE

Steps:

• Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
• Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

OREO CHEESECAKE

Steps:

• Mix Oreos and butter.
• Press them down in a greased 9inch spring form pan.
• In a large bowl, cream together remaining ingredients until well blended.
• Pour into spring-form pan.
• Break up 8 Oreos and drop on top of the batter.
• Bake for 45-60 minutes at 300 Deg F.
• Don't bake till it cracks.
• Cool to room temperature and chill in the refrigerator before removing pan.

NO-BAKE OREO CHEESECAKE

Steps:

• Place about 15 of the cookies in a gallon size Ziploc bag. Crush the cookies using a rolling pin. You should still have some nice chunks.
• Place the remaining cookies into a food processor until they become finely crushed. Mix with butter.
• Place the finely crushed cookies onto bottom of a 13x9-inch pan. Press them out evenly to form the crust. Refrigerate while preparing filling.
• Next, combine the cream cheese, sugar and vanilla in a stand mixer or with a hand mixer. Mix until well blended.
• Gently stir in whipped topping and chopped cookies. Spoon the batter over the crust and spread it out evenly. Cover.
• Refrigerate 4 hours or until firm.
• Enjoy!

OREO NO-BAKE CHEESECAKE

Steps:

• Line a 9x13 inch pan with foil extending over sides of pan.
• Coarsely chop 15 of the cookies; set aside.
• Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan.
• Refrigerate while preparing filling.
• Beat cream cheese, sugar, and vanilla in large bowl with mixer on medium until well blended.
• Gently stir in whipped topping and chopped cookies.
• Spoon over crust; cover.
• Refrigerate 4 hours or until firm.

PHILADELPHIA OREO CHEESECAKE

Steps:

• Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
• Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
• Add butter, mix well.
• Press Oreo and butter mixture firmly onto bottom of pan.
• Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, beating until blended after each addition.
• Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
• Pour batter over cookie crust and top with remaining chopped cookies.
• Bake 45 minute or until center is almost set.
• Cool for 4 hours in refrigerator or overnight.
• Gently lift cheesecake from pan using the foil handles.
• Cut into 16 pieces and enjoy.
• Store leftover cheesecake in refrigerator.

NO-BAKE TOBLERONE CHEESECAKE

Steps:

• Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
• Beat cream cheese, peanut butter and sugar on medium speed until well blended.
• Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
• Spoon over crust, and refrigerate 3 hours.
• Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
• Pour glaze over cake and refrigerate until ready to serve.

PHILADELPHIA-CHOCOLATE COOKIE NO-BAKE CHEESECAKE

Steps:

• Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
• Refrigerate 4 hours or until firm.

NO-BAKE CHOCOLATE COOKIE CHEESECAKE RECIPE

Steps:

• Spoon cheesecake filling into large bowl. Remove 1/3 cup of the chopped cookies; set aside. Add remaining chopped cookies to filling; stir just until blended.
• Spoon into crust. Smooth top lightly with back of spoon to form even layer. Sprinkle with the reserved chopped cookies.
• Serve immediately. Or cover and refrigerate until ready to serve.

CHERRY CHEESECAKE (NO BAKE)

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

PHILADELPHIA OREO NO-BAKE CHEESECAKE

Steps:

• Line 13x9 inch pan with foil, with ends of foil extending over sides or pan. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan. Refrigerate while preparing filling.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust.
• Refrigerate for 4 hours or until firm. Store leftover cheesecake in refrigerator.